Docstoc

CLM 400 Oenology Syllabus EN

Document Sample
CLM 400 Oenology Syllabus EN Powered By Docstoc
					 COURSE INTRODUCTION AND APPLICATION INFORMATION


                                                      Theory       Application    Laboratory      Local
Course Name                 Code      Semester                                                             ECTS
                                                   (hour/week) (hour/week) (hour/week) Credits

Onelogy                    CLM 400 Fall/Spring           3              0               0           3          5


Prerequisites                      : None


Course Language                : English
Course Type                    : Elective
Course Level                   : First Cycle
Mode of Delivery               : Face to face
Course Coordinator             :
Course Lecturer(s)             : Nejat Kutup
Course Assistants              :
Course Objectives              : This course will provide students with the understanding of wine, grape,
                                   wine producing. Major wine producers in the world and in Turkey will be
                                   mentioned.
                                   In completion of this course the student will have an idea of viticulture
                                   and oenology science. The visit to a local wine producer will help to
                                   understand the content of the course
Course Learning Outcomes       : The students who succeeded in this course;

                                       o    Will have a general knowledge in wine
                                       o    Explain the physical/environmental characteristics and grape
                                            variety that are conducive to producing great wines
                                       o    Demonstrate the proper manner in opening and pouring wines.
                                       o    Apply the proper sequence and provide the tasting conditions
                                            when judging and tasting wine
                                       o    Will have an idea of wine making in broad sense


Course Content                 : Basic information about grape, viticulture and vinification. Information
                                   about important wine production regions of the world and local wines.
                                   Presentation of different wine types, sensory evaluation skills about
                                   quality and taste. Wine selection and food pairing, and practical
                                   information about the spices and aromas used in food and wine Wine
                                   producing methodologies.
Recommended Optional           :
                                   None
Program Components
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES


                                                                                                 Related
Week Subjects
                                                                                                 Preparation
 1     Introduction
 2     Wine and Wine Culture, History of wine
 3     Wine Classification,Fortified, Champagne
       Soil, weather and other conditions that effects wine quality, The meaning of
 4
       Terroir, and important places
 5     Viticulture, grape variety, Oenelogy
 6     Wines of the Old World and New World
 7     Major Wine Producing Countries and brand varieties
 8     Midterm
 9     Wine in Anatolia, Turkish Wines today
       Storage and preservation of wine, aging, what type of wines do age, order of wine
 10
       serving, glass types
 11    Food and wine pairing and matching
 12    Presentations
 13    Wine tasting techniques, Theory Wine tasting techniques, In class practice
 14    How to make wine at home, general knowhow info
 15    Wine and health, what the wine label tells us?


SOURCES


Course Notes /
                              : Şarap Hakkında Herşey, (2006). Bostancı, Raci. Kavaklıdere Yayınları,
Textbooks
                                  The Oxford Companion to Wine, 3rd ed. (2006). Robinson, Jancis. Oxford
References                    :
                                  University Press.N.Y.


EVALUATION SYSTEM


Semester Requirements                                                       Number          Percentage of Grade
Attendance/Participation                                                        1                       10
Laboratory
Application
Field Work
Special Course Internship (Work Placement)
Quizzes/Studio Critics
Homework Assignments
Presentation/Jury                                                               1                20
Project
Seminar/Workshop
Midterms                                                                        1                30
Final                                                                           1                40
                                                                  Total                         100


PERCENTAGE OF SEMESTER WORK                                                                      70
PERCENTAGE OF FINAL WORK                                                                         40
TOTAL                                                                                           100


COURSE CATEGORY


                                                   Core Courses

                Course Category                    Major Area Courses
                                                   Supportive Courses                                     X
        (Only one category will be chosen)         Media and Managment Skills Courses
                                                   Transferable Skill Courses


THE RELATIONSHIP BETWEEN COURSE LEARNING OUTCOMES AND PROGRAM COMPETENCIES


                                                                                      * Level of Contribution
    Program Qualifications / Outcomes
                                                                                      1    2     3    4       5
    Successfully applies theoretical and practical knowledge and skills in Culinary
1                                                                                                     X
    Arst and Management
    Professionally applies artistic knowledge and skills that are required in the
2                                                                                                             X
    field of Culinary Arts
    Carries best practices in terms of work and food security, safety and hygiene
3
    in food production
    Appreciates, evaluates and makes decisions regarding to visual, textual and
4                                                                                                             X
    nutritional data with respect to food production and presentation
5   Recognizes and evaluates the impact of gastronomy on culture and society                                  X
6   Possesses visual thinking skils and effectively conveys visual concepts
    Assumes responsibility for solving complex problems that may occur in the
7   field of Culinary Arts and management, both individually and as a team
    member
8   Initiates culinary projects and can assume leadership for success
     Critically evaluates the knowledge and skills possessed in Culinary Arts and
9
     Management, defines learning requirements and directs own learning
     Informs individuals and organizations on topics related to Culinary Arts and
10
     Management and effectively conveys opinions in verbal or written ways
     Shares opinions with experts or nonexperts by supporting them with
11
     quantitative and qualitative data
     Possesses necessary knowledge and skills in relevant fields such as
12 gastronomy, design and management and effectively applies them to the                                      X
     practice of Culinary Arts
     Follows the developments in field and communicates with colleguages by
13
     fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management


                                                                   *1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

ECTS / WORKLOAD TABLE


Activities                                                      Number      Duration (Hours)    Total Workload
Course Hours (Including Exam Week: 16 x Total Hours)               16               3                  48

Laboratory                                                          9               2                  18

Application                                                         1               10                 10

Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class                                           16               2                  32

Presentations / Seminar
Project
Homework Assignments                                                2               2                  4

Quizzes
Midterms                                                            1               8                  8
Final                                                               1               10                 10
                                                                             Toplam İş Yükü           130

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:6
posted:11/20/2012
language:English
pages:4